Freeze the other crust until you need it, then thaw for about 20 minutes before using. This recipe makes 2 crusts, but only 1 is used for the pie. Allow to cool slightly before serving - or don't if you can't wait! Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. ![]() Set aside.įor the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.Īdd the apples to the prepared pie shell and top with the crumb topping. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.įor the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Gently press the dough against the corner of the pan and tear off any excess dough. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. Be gentle and patient it'll take a little time to get the dough completely rolled out. Roll the dough starting at the center and working outward. Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Place in the freezer for 15 to 20 minutes to chill. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin this makes it much easier to roll out the crust later. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.įorm 2 equal-sized balls. Put the flour, oats, sugars, baking soda and salt in the bowl of a food. Butter the bottom of an 8-inch-square baking pan. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. For the base and streusel topping: Preheat the oven to 350 degrees F. Place the muffins, in the muffin tin, on a wire rack to cool for at least 15 minutes before digging in.For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. You’ll want to bake for about 22 minutes, or until the tops are golden brown and a toothpick interred in the center comes out clean.
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